Arroz Negro con Calamares

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In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Ingredients quick view

2 cups short-grain rice

4 cups fish broth

1 small onion, chopped

2 cloves garlic, minced

1 medium tomato, chopped

1 teaspoon smoked paprika

1 tablespoon olive oil

200 grams squid, cleaned and sliced

2 tablespoons squid ink

Salt to taste

Black pepper to taste

Tips quick view

Ensure your skillet is large enough to allow the rice to cook evenly without overcrowding.

Use fresh squid for the best flavor and texture.

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